This Quick Ramen Noodle Soup only takes 15 minutes to make, and gets its great depth of flavor and richness from two secret ingredients. This is the perfect weeknight meal that’s fast and easy to customize.

Ramen Soup - In Ceramic Bowl With Chopsticks, Curly Scallions Garnish, and Poached Egg

I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.

Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so the broth takes on a deeply rich flavor, without a long simmering time! So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try. It’s like the extra cozy version of my Ramen Noodle Stir Fry. You can never go wrong with Asian noodle dishes.

Tips for Best Results

Use good soy sauce and fish sauce – To add umami to the broth, we will use soy sauce and fish sauce. Make sure to use good quality brands, as there’s HUGE variability there. My favorite brands of soy sauce are San-J, Lee Kum Kee, and Kikkoman. Stay away from La Choy as well as grocery brands. For fish sauce, I recommend Red Boat or Tiparos.

Use fresh aromatics – To make the broth really flavorful and aromatic, we’ll start with fresh garlic, scallions, and ginger. Make sure to use the fresh stuff from the produce section, and not jarred ginger. It makes a big difference!

Save the noodles until the very end – Make sure that the broth is exactly to your liking in terms of seasoning before adding the noodles. For the best eating experience, you won’t want to risk overcooking the noodles, so they should be the very last thing you add.

Ramen Broth Soup From Scratch With Poached Egg, Curly Scallions, In Brown Ceramic Bowl

Step by Step Overview:

Start by adding minced garlic, sliced scallions, grated ginger, cooking fat, and sriracha to a big soup pot:

Sliced Scallions, Minced Garlic, Grated Ginger, and Sriracha In Ceramic Pot For Quick Ramen Soup

Cook for about a minute, until the scallions have softened and the garlic smells aromatic.

Then add chicken stock (or broth) and beef stock:

Pouring Beef Stock Into Sautéed Scallions, Garlic, and Ginger In Soup Pot

As I mention in the full video below, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.

I once did a taste test comparing several brands of chicken broth, and the differences were staggering. Since you’re not making the broth yourself from the whole bird, a lot of the deliciousness hinges on starting with a good broth. My favorite brands are Imagine and Swanson, but you may want to do your own taste test with the options available at your local grocery store.

I also recommend determining if you prefer broth or stock more. Although many people think of them as interchangeable, they are different. Broths are typically made more with meat whereas stocks are made more with bones, giving a different type of mouthfeel. Either will work here, it’s just personal preference.

Next, add soy sauce and fish sauce to the pot:

Pouring Fish Sauce and Soy Sauce Into Quick Ramen Soup

These are the secret ingredients that give the broth a depth of flavor and complexity.

Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes, until the noodles are al dente:

Ramen Noodles With Beef Stock, Chicken Stock, And Scallions In Red Enameled Cast Iron Pot

How to Serve

Serve the ramen noodle soup with extra scallions, or any other toppings you wish to add. To increase the protein, I sometimes add leftover Crockpot Chicken Breast, Roasted Pork Tenderloin, or Slow Cooker Pulled Pork.

Ramen Noodles - In a Bowl with Quick Broth, Poached Egg, and Scallion Curls

More of my other favorite soups are this Quick Chicken Noodle Soup, Carrot Coconut Soup, and Slow Cooker White Chicken Chili. Enjoy, my friends! And here is a step-by-step video of the ramen soup if you’d like more guidance.

Recipe Tips and FAQ

How do you store leftover Ramen Noodle Soup?

If possible, I recommend storing the noodles and the broth separately, as otherwise, the noodles will become overly soft. Keep both separately in an airtight container in the fridge for up to 5 days.

Can you freeze Ramen Noodle Soup?

Yes, but I recommend storing the noodles and the broth separately. Keep in airtight containers for up to 3 months.

How do you reheat Ramen Noodle Soup?

The stovetop and microwave are best. For the stovetop, heat the desired amount of broth in a pot over medium high heat, until boiling. Then add the noodles and serve. For the microwave, heat the desired amount of broth in 30-second intervals until boiling, then add the noodles and serve.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

Ramen Noodles In a Bowl with Quick Broth, Poached Egg, and Scallion Curls

Quick Ramen Noodle Soup

Servings: 4
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
 This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
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Ingredients

  • 1 tbsp cooking fat of choice *
  • 1 tbsp minced garlic
  • 1/2 tsp grated ginger
  • 4 scallions sliced (white and green parts)
  • 1/2 tsp chili sauce or sriracha
  • 3 cups chicken stock
  • 3 cups beef broth
  • 1 tbsp fish sauce**
  • 1 tbsp soy sauce
  • 1 cup water
  • 4 eggs optional
  • 12 ounce package ramen noodles

Instructions 

  • Place the cooking fat, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
  • Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
  • Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
  • Serve and enjoy!

Notes

*Lard is my favorite, with duck fat, ghee, or even butter as my backups. However, you may use any cooking fat you prefer. 
**Fish sauces vary in quality. Red Boat and Tiparos are both very nice.
You can also use chicken broth and beef broth instead of stock. See further discussion in the blog post.
Storing leftovers: If possible, I recommend storing the noodles and the broth separately, as otherwise, the noodles will become overly soft. Keep both separately in an airtight container in the fridge for up to 5 days.
Freezing: I recommend storing the noodles and the broth separately. Keep in airtight containers for up to 3 months.
Reheating: The stovetop and microwave are best. For the stovetop, heat the desired amount of broth in a pot over medium high heat, until boiling. Then add the noodles and serve. For the microwave, heat the desired amount of broth in 30-second intervals until boiling, then add the noodles and serve.

Nutrition

Calories: 505kcal, Carbohydrates: 62g, Protein: 18g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 5mg, Sodium: 2779mg, Fiber: 3g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: Japanese
Author: Joanne Ozug